Portuguese Tomato Rice
Ingredients
- 300 gWhite rice (dry)
- 400 gRound tomato (finely diced)
- 1 pcYellow onion (finely chopped)
- 0.5 pcRed bell pepper (finely diced)
- 2 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 1 pcBay leaf
- 900 mlMineral water
- 10 gFresh cilantro (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 300 gCarolino Rice (rinsed)
- 900 mlVegetable broth (hot)
- 1 tspTomato paste
Method
A glossy, creamy rice swimming in a reduced tomato broth. The grains are tender yet distinct, infused with a slow-cooked base of peppers and onions.
- 1
In a skillet, heat the olive oil. Sauté the chopped onion, red pepper, and garlic with the bay leaf. The onion should become translucent and soft without browning.
- 2
Add the diced tomatoes and tomato paste. Let it reduce over medium heat until the vegetation water evaporates and the oil starts to bead on the surface of the sauce.
- 3
Add the Carolino rice. Stir for a minute to coat each grain with fat. Pour in the vegetable broth (about three times the volume of rice). Season with salt and pepper.
- 4
Cover and simmer over low heat. The rice is ready when it is tender but there is still a bit of thickened sauce left. Remove from heat, sprinkle with fresh cilantro, and serve immediately.
Frequently asked questions
How do you get this dish right?
- Do not let the rice absorb all the liquid; it must remain 'malandrinho' (naughty), meaning slightly soupy.
- Use very ripe tomatoes, the ones that feel soft to the touch, for maximum juice.
How long does this dish keep?
Keeps for 24h in the fridge, but loses its creaminess as the rice keeps absorbing the sauce. Best eaten immediately.
